Salads: Blue Potato Salad with Mushrooms

Blue Potato Salad with Mushrooms


  • salt and pepper to taste
  • 0.25 tsp. salt
  • a little pepper
  • a little clarified butter
  • 3 tbsp. herbal wine vinegar
  • 0.5 bunch chives, finely chopped
  • 2 tsp. mustard
  • 1 dl sunflower oil
  • 1 tbsp. mayonnaise
  • 1 kg potatoes (e.g. Purple Congo, ProSpecieRara), cut lengthways into quarters or sixths, depending on size
  • 3 tomatoes, cut into segments
  • 250 g mushrooms, cut into quarters
Order the ingredients from COOP@home


Mix together the mustard and remaining ingredients with the chives, season.

Place a steaming basket into a wide pan, fill with water until it is just below the bottom of the basket, bring to the boil and reduce the heat. Add the potatoes, salt, cover and cook for approx. 15 mins. over a medium heat until soft. Allow the potatoes to cool slightly and arrange on plates with the tomatoes. Heat the clarified butter in a frying pan. Reduce the heat a little, fry the mushrooms in batches for approx. 3 mins., season. Arrange the mushrooms on the salad and drizzle over the dressing.


  • Salads
  • 35 mins Preparation/cooking time: ca. 35m
  • Servings For 4 people
  • Nutrition 495 Kcal